Margarine and the process of making same



septe .2 1924. I 1,507,425

M. C. REYNOLDS I MARGARINE AND THE Paoczss QF uAKINfsAIn Filed Feb. '26.192x Patented Sept. 2, 1924.

unirsi) if s PATENT 'oF-Fics.

Vm' C. REYNOLDS,

Aor om rmx, unimore.

mandenme Aim 'mn rnocnss or G snm.

` Application tiled February To all 'whom 't may concern:

Be it known that ll,- Menviii GREYNOLDs,

:i citizen of the United States, residin at Unk Park, in the county ofCook und tute of illinois, have invented o certain new and usefulimprovement in Margarine and the Process of Making Seme, of which theiollowing is e,l speciiicetion.

This invention relates to a, new end proved process'ofineking mergerinevend the product formed by this process. My inventio'ii hns among otherobjects to provide e process of discharging the liquid emulsion formedfrom e. etty substance end ripened inilk and cry'fstellizing it in suchn .el :turther oloject lof iny invention is toA margarine which willheve n produce e y velvet-like texturev end good uniform,

P spreading qualities.

My invention hes other objects which are more :hilly set out in thefollowing description. i

Referring now' drewing's:

lli l ie e dingreetic view one ior'in of npperetue tor carrying to thenccompenying showing out the process; A l I Fig. 2 is e view shog thenozzles euhn roer ed;

Fig'. 3 is en enlarged view 'ci one of nozzle. g'- l.

ln ceri'yiiifi7 out the invention l telre any of the snitelole fattysubstances, such as the edible animal or vegetable oils or iets whichare nowv used in making margarine, edd cultured or vripened milk, eithernetti# rally or yarticinll prepared, the milkf'essisting in the emsiicetion and givingthe mi. anni no. miese desired zivor end aroma tothe nished puct. The fettysubstence or suhstences nre placed in meltingreceptacles 1, where they are melted end lorou ht to the pro` 'rtemperiiture, end pre erebl stirre while heated, by oi stirrer 2. eripened niilk is contained -in the tenk or receptncle 3, which ispreferably provided with e tenopereture verying device such es coil i`contcining temperature varying ineteriul, the coil being roteted in thereceptecle hy ineens of thel pulley l5. The recentncles l ere connectedhy n suitable conduit d with Y e weighing tenh 7, which is pleced on escale 8 for the purpose of measuring the amounts of various oils endiets which go to ineke up the margarine. The pipes d ing from thereceptecles tothe conduits 6' :ire provided with suitable veli/es lib;The reptecle l is connected hy e. suitnlole corileed- U duit ll with thechurn or emulsiider id,

which is equipped with the egitotore il which ere operated in. oilyvdesired herinner, es from the shet i2 driven hy the pulley i3 end thegeene le. 'lloc receptncle 3 conteining the milk is connected hy o condiit l5 with the churnv or emulsier itl. materiels nre pleced in properproportions in the churn or einulsiiier, end the proper emulsionproduced. After the ingredients nre properly pump or the lilrele.A Theyere then forced underpress'ure through the conduit i@ to the spreynozzle orvnozzles 20. The sprey .up vthe emulsion' 4nozzle or nozzles'hreelr intodiscrete perticles. iinely divided materiel is forceddirectly upon the suriicce oi the cooling liquid, such weter, in e..receptecle 22. The materiel in this nely divided etete therefore isinstantly brought into contact with this'cold liquidl is thereforeinstantly cooled. The iinely divided particles lieve no time toceeloece.

'These @ne particles are else more or lessi momentarily submerged inAthe cooling liquid und it will Ithus be seen thot they ereinstantaneously changed. to solid 3io, `forming smell crystals andcrystalline cggregetes. il have i'ound that tcneous action on Atheseline particles causes them to retain substantially all ofV the milk.

This thereore produces e much better c.

emulsiiied they ere ied throughe.' condult i@ controlled icy c volvo' i7to the liti@ this inetensure when the pump tends to clel and increasesthe avor, and if desired permits the use of a smaller quantity of milk,thus saving the milk.

Some means is provided for removing the margarine on, the surface of theliquid so that` it will not interfere with the action of `the nozzles20. I may, for example, place a revolving paddle wheel 23 in the tankwhich agitates the coldliquid medium in the receptacle and thuscarriesthe margarine to the other end of 'the receptacle from which itis removed and placed in trucks.

I have described a process wherein milk is used as the emulsifyingagent, but I do not limit myself to vmilk as other emulsifying agentsmay be used.

I provide some means to relieve the presmaterial than Acan be vtakencare of by the nozzles. Inthe construction shown this is provided for byarranging a pipe 25 which connects with pipe 19 which leads back to theemulsiiier 10. `This pipe is` provided with a release valve 26. It willbe seen that when the pressure increases beyond a predetermined amount,`a ort'ion' of the liquid will be forced back t rough pipe 25 and valve26 into the emulsiier 10. I may also submerge the nozzles 20 below thesurface of the water as shown for example in Fig.- 2. The material isthen forced out of the nozzle into discrete particles and comes directlyinto contact with the cold water and is converted vinto smallcrystalline aggregates as Ahereinbefore 'setl out. When the .nozzles areplaced under the surface of the separating the liquid emulsion' intothus water it is not necessary to provide the stirrer or wheel 23.

By means of ,this invention it will be seen that the emulsified liquidis separated into a finely divided state, and these articles areinstantly cooled while in thls finely divided state, and this producessubstantially uniform, small, crystalline aggregates, resemblingsnowiiakes in their pnysical ap earance.

In t e process heretofore used comparal tively.. large particles areformed of nonuniform size, thus forming a product ofnon-homogeneousphysical consistency and filled with hard lumps orrticles. Ely t s finely divided state before it im inges u on the liquidsurface of the cold lllid medigm, all these diiiiculties are avoided,and a uniform, smooth product is produced'. B means' of m all of the lmiis retained in the margarine, iving it a better flavor 'and increasingits v ue, and at the same time saving the p milk which in theV othermethods is lost.l

' I further find that in working thesmall' snowiake like crystalsproduced by my in- "nation, to squeezeoutthe `adhering moispump moresteam jacket. I have illustrated one arrangement of this kind containingthe A steam pipes 27. The churn 10 may also Ahave a steam jacket andsimilar-steam pipes 28. Any ydesired form of nozzle may be used and Ihave illustrated in Fig. 3 a simple form having no movin parts, theinterior thereof being 4provide with therings 20a which act inconJunction with the casing of the nozzle to roduce the spray.

1.- The process of manufacturing margarine which consists in forming awarm liquid vemulsion from fatty substances and milk and reducing thisemulsion into discrete particles by pressure, and thenby instantaneouslybringing it to contact with a cooling liquid suddenly forming smallcrystals and crystalline aggregates from said finely, divided material.

2. The process of manufacturing margarine which consists in formingl awarm liq. uid emulsion of fatty substances and milk and reducingthisemulsion by pressure into discrete particles, and then allowing thematerial inv thisiinely divided 'state to forcibly impinge upon thesurface of arelatively colder liquid so as to instantaneously change the-liquid emulsion into solid finely divided particles. 10

3. The process of manufacturing-margarine which consists in forming aYwarm liquidemulsion of fatty substances and milk and .reducin thisemulsion into discrete particles an then allowing the material in 10,'this finely divided state to' forcibly impinge upon the surface of arelatively colder liquid while still in a liquid form, and causing it tobe momentarily submerged so as to instantaneously form it intopractically 11 'l 5. An articleof foodconsisting `of an 12 A intimatemixture of fatty substances and y milk in which` the`- ingredients areformed invention also substantiallyinto small, substantially uniformcrystals and crystalline aggregates, thereby roducing a homogeneoussubstance o a l velvetyllike smooth nature free from spots orv lum yfarticles, and retaining substantiallya o themilksolids. ,y

6. The 'recess of manufacturing marga rine `wliic consists in forming a`liquid emulsion from fatty substances amd ripened instantly solidifiedand become stabilized, milk, then se arating said emulsion into and thenmoving these particles out of the discrete partie es while in a. liquidstate and wa of the following particles. 10 forcibly impin ing saidparticles upon a, igned at Chica o, county of Cook, and

. 5 cold liquid me ium, maintaining the par- State of Illinois, this16th day of February,

ticles in e liquidstate until they, strike the 1921.

liquid medium, whereby said particles are Y MARVIN C. REYNOLDS.

